Occurrence Of Ochratoxin A In Cocoa By-products And Determination Of Its Reduction During Chocolate Manufacture

dc.creatorCopetti M.V.
dc.creatorIamanaka B.T.
dc.creatorNester M.A.
dc.creatorEfraim P.
dc.creatorTaniwaki M.H.
dc.date2013
dc.date2015-06-25T19:16:21Z
dc.date2015-11-26T15:14:25Z
dc.date2015-06-25T19:16:21Z
dc.date2015-11-26T15:14:25Z
dc.date.accessioned2018-03-28T22:24:28Z
dc.date.available2018-03-28T22:24:28Z
dc.identifier
dc.identifierFood Chemistry. , v. 136, n. 1, p. 100 - 104, 2013.
dc.identifier3088146
dc.identifier10.1016/j.foodchem.2012.07.093
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-84865327993&partnerID=40&md5=178f0e3310f12f9165b26ad8d3f30b30
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/89467
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/89467
dc.identifier2-s2.0-84865327993
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1258857
dc.descriptionThis work reports an investigation carried out to assess the natural occurrence of ochratoxin A in 168 samples from different fractions obtained during the technological processing of cocoa (shell, nibs, liquor, butter, cake and cocoa powder) and the reduction of ochratoxin A during chocolate manufacture. Ochratoxin A analyses were performed with immunoaffinity columns and detection by high performance liquid chromatography. Concerning the natural ochratoxin A contamination in cocoa by-products, the highest levels of ochratoxin A were found in the shell, cocoa powder and cocoa cake. The cocoa butter was the least contaminated, showing that ochratoxin A seems to remain in the defatted cocoa solids. Under the technological conditions applied during the manufacture of chocolate in this study and the level of contamination present in the cocoa beans, this experiment demonstrated that 93.6% of ochratoxin A present in the beans was reduced during the chocolate producing. © 2012 Elsevier Ltd. All rights reserved.
dc.description136
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dc.description100
dc.description104
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dc.languageen
dc.publisher
dc.relationFood Chemistry
dc.rightsfechado
dc.sourceScopus
dc.titleOccurrence Of Ochratoxin A In Cocoa By-products And Determination Of Its Reduction During Chocolate Manufacture
dc.typeArtículos de revistas


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